I'll be back - Roggenbier - Beer Recipe - Brewer's Friend

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I'll be back - Roggenbier

259 calories 23.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 75 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 259 calories (Per 500ml)
Carbs: 23.8 g (Per 500ml)
Created: Sunday March 1st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg American - Pilsner1.7 kg American - Pilsner 37 1.8 33.3%
3 kg German - Rye3 kg German - Rye 38 3.5 58.8%
0.15 kg Viking - American - Caramel / Crystal 30L0.15 kg American - Caramel / Crystal 30L 34 30 2.9%
0.15 kg Castle Malting - Aroma0.15 kg Aroma 78 36.2 2.9%
0.10 kg Viking - United Kingdom - Roasted Barley0.1 kg United Kingdom - Roasted Barley 29 550 2%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Huell Melon15 g Huell Melon Hops Pellet 7.2 Boil 50 min 12.28 42.9%
20 g Huell Melon20 g Huell Melon Hops Pellet 7.2 Boil 10 min 6.24 57.1%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Dortmund (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 73 °C 67 °C 60 min
17 L Sparge 80 °C 75 °C 20 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 27 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 13.9
Mash volume with grains 17.1
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 20.2 L) 14.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 28.3 L) 23
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 28.8  
Equipment Profile Used: System Default
"I'll be back - Roggenbier" Roggenbier beer recipe by Beer Tech - Norberto Pazos. All Grain, ABV 5.95%, IBU 18.52, SRM 15.8, Fermentables: (American - Pilsner, German - Rye, American - Caramel / Crystal 30L, Aroma, United Kingdom - Roasted Barley) Hops: (Huell Melon) Other: (Chalk, Calcium Chloride (anhydrous), Gypsum, Citric acid)
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  • Public: Yup, Shared
  • Last Updated: 2020-03-01 16:24 UTC